Byadagi chilli is a GI tagged product from Karnataka, India. It is a variety of red chilli that is grown in the Haveri, Gadag, and Dharwad districts of the state. The chilli is known for its deep red color, mild pungency, and unique flavor.
The GI tag for Byadagi chilli was awarded in 2011. Some of the characteristics of the chilli are as follows:
- Color: Byadagi chilli has a deep red color that is due to the presence of carotenoids.
- Pungency: Byadagi chilli is mild in pungency, with a Scoville rating of 20,000 to 50,000 units.
- Flavor: Byadagi chilli has a unique flavor that is described as being slightly sweet and smoky.
Byadagi chilli is used in a variety of South Indian dishes, including sambar, rasam, and chutney. It is also used in pickles and curries. The GI tag for Byadagi chilli helps to protect the unique heritage of this product and to promote it to the world.
History
The history of Byadagi chilli dates back to the 17th century. The chilli is said to have been introduced to the Byadagi region by the Portuguese. The chilli quickly became popular in the region due to its unique flavor and mild pungency.
The Byadagi region is located in the Haveri, Gadag, and Dharwad districts of Karnataka. The region has a unique climate and soil conditions that are ideal for growing Byadagi chillies. The chillies are grown using traditional methods that have been passed down for generations.
Byadagi chillies are hand-picked and sun-dried. This process helps to preserve the unique flavor and color of the chillies. The chillies are then sorted and graded before being sold.
Byadagi chillies are used in a variety of South Indian dishes, including sambar, rasam, and chutney. They are also used in pickles and curries. Byadagi chillies are known for their deep red color, mild pungency, and unique flavor.
Preparation :
The method of cultivation of Byadagi chilli has been passed on from generation to generation. The traditional method of cultivating Byadagi chilli is a complex and time-consuming process. It involves the following steps:
- Seed selection: The best quality seeds are selected from the previous year’s crop. The seeds are then soaked in water overnight to soften them.
- Sowing: The seeds are sown in seedbeds in the month of May or June. The seedbeds are prepared by mixing sand, manure, and soil in equal proportions. The seeds are sown about 1 cm deep and spaced about 2 cm apart.
- Transplanting: The seedlings are transplanted to the main field in the month of July or August. The seedlings are spaced about 60 cm apart in rows that are spaced about 90 cm apart.
- Manuring: The plants are manured with organic manure such as cow dung or compost. The manure is applied to the base of the plants in the month of September or October.
- Irrigation: The plants are irrigated regularly, especially during the hot summer months.
- Harvesting: The chillies are harvested in the month of December or January. The chillies are hand-picked and sun-dried.
- Drying: The chillies are sun-dried for about 7-10 days, or until they are completely dry.
- Sorting and grading: The dried chillies are sorted and graded based on their size and quality.
The traditional method of cultivating Byadagi chilli is a complex and time-consuming process, but it is essential for producing the high-quality chillies that are known for their deep red color, mild pungency, and unique flavor.
References:
- https://en.wikipedia.org/wiki/Byadagi_chilli
- https://www.gitagged.com/product/byadagi-chilli-whole-200gms/
- https://twobrothersindiashop.com/blogs/farmers-kitaab/gi-tagged-single-origin-byadgi-chillies-from-byadgi-karnataka
- https://timesofindia.indiatimes.com/city/chennai/scotch-whisky-karnatakas-byadgi-chilli-get-gi-tag/articleshow/7505341.cms
